Low Carb Egg Salad Stuffed Avacado

Creamy Egg Salad Stuffed Avocados

This recipe is a low-carb dream—rich, satisfying, and ready in just under 20 minutes. It’s perfect for a quick lunch or a protein-packed snack that feels a bit more "gourmet" than your average egg salad.

• Prep time: 10 mins

• Cook time: 10 mins

• Servings: 2 (1/2 stuffed avocado per serving)

• Calories: 281 cals | Net Carbs: 8g

Ingredients

• 6 Large Eggs (hard-boiled and peeled)

• 1 Avocado (large, approx. 4.8 oz)

• 1 Tablespoon Mayonnaise

• 1/2 Teaspoon Mustard

• 1 Tablespoon Lemon Juice

• 1/2 Teaspoon Salt

• 1/2 Teaspoon Black Pepper

Instructions

1. Prepare the Eggs: Place the eggs in a pot and cover with water. Bring to a boil, then cover and remove from heat. Let them sit for 10 minutes. Once finished, transfer to an ice bath, peel, and dice.

2. Mix the Base: In a medium bowl, combine the diced eggs, mayonnaise, mustard, lemon juice, salt, and pepper.

3. Fold in the Freshness: Gently stir.

4. Prep the Avocado: Slice the avocado in half lengthwise and remove the pit. If you'd like more room for the filling, scoop out a small spoonful of the avocado flesh and mix it directly into the egg salad.

5. Stuff and Serve: Spoon the egg salad mixture generously into the center of each avocado half. Garnish pinch of pepper, and enjoy immediately!

Chef’s Tips & Variations

• Add some Crunch: Stir in some diced celery or crumbled bacon for added texture.

• Make it Spicy: A dash of paprika or a drizzle of sriracha on top adds a nice kick.

• Vegan Variation: Swap the eggs for firm tofu (crumbled) and use vegan mayonnaise or extra mashed avocado as your creamy binder.

More healthy food ideas: "here"